Last year, we attended an event that used puffed adlai as a salad topping. It was puffy and crunchy, and it had a nice toasted flavor. It immediately inspired an idea to make adlai crunch bars. Think pinipig crunch, but with adlai in place of pinipig. This recipe was supposed to be that. But it didn’t quite turn out as we’d hoped. (Hey, it happens.)
Not all is lost though. Presenting: adlai crunch bark. It’s just how we imagined our adlai crunch bars, but without the ice cream. That just means it’s easier to make. Plus, it’s not anymore limited to just an ice cream shell—although you can definitely still eat it with a few scoops.